Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Servings: 4-8
This is an easy and quick one-skillet meal. Juicy, perfectly golden chicken with the most amazing creamy garlic sauce. This is a real treat for all garlic lovers out there!
Ingredients
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2 tablespoons olive oil, divided
4 boneless, skinless chicken breasts
1-1 1/2 c. Italian flavor bread crumbs
1/2 c. half-and-half -OR- light cream
SAUCE:
2 tablespoons finely minced garlic
2 tablespoons butter
1/2 c. chicken stock
1/4 c. grated Parmesan cheese
1 c heavy cream preferred
2 ounces softened cream cheese
2 tablespoons flour
1/4 teaspoon white pepper
1 teaspoon salt
How to make Chicken with Creamy Garlic Sauce
Step 1: Place the chicken breasts between sheets of plastic wrap or wax paper and pound using the smooth side of a meat mallet to about 1/4 inch thickness.
Step 2: Drizzle 1 tablespoon of olive oil in a hot large skillet over medium heat.
Step 3: Dredge each chicken in the cream, allowing the excess cream to drip off before coating it in the Italian bread crumbs.
Step 4: Into the hot oil, place the chicken, and cook (in batches) for about 5 minutes per side or until the internal temperature of the chicken reaches 175 degrees F and the juices run clear. Set the cooked chicken aside. Repeat with the rest of the chicken.
Step 5: Tent the chicken and keep them warm in a 200 degrees F oven.
Step 6: If desired, wipe the skillet. Add the butter and melt over medium heat. Once the butter has melted, add the garlic and cook for about 3 to 5 minutes until aromatic. Stir in the flour and continue to cook for a minute more. Gradually add the chicken stock, stirring until the lumps are gone. Then, stir in the cream. To taste, season with salt and pepper. Continue to cook for additional 5 minutes.
Step 7: To the skillet, add the Parmesan, followed by the cream cheese. Whisk until blended. Over the chicken, pour the sauce.
Step 8: Serve the chicken with creamy garlic sauce right away. Enjoy!
Nutrition Facts:
Serving: 1serving | Calories: 859 kcal | Carbohydrates: 58g | Protein: 40g | Fat: 52g | Saturated Fat: 26g | Cholesterol: 202mg | Sodium: 1477mg | Potassium: 701mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1437IU | Vitamin C: 3mg | Calcium: 290mg | Iron: 4mg
Ingredients
- 2 tablespoons olive oil, divided
- 4 boneless, skinless chicken breasts
- 1-1 1/2 c. Italian flavor bread crumbs
- 1/2 c. half-and-half -OR- light cream
- SAUCE:
- 2 tablespoons finely minced garlic
- 2 tablespoons butter
- 1/2 c. chicken stock
- 1/4 c. grated Parmesan cheese
- 1 c heavy cream preferred
- 2 ounces softened cream cheese
- 2 tablespoons flour
- 1/4 teaspoon white pepper
- 1 teaspoon salt
Instructions
Step 1: Place the chicken breasts between sheets of plastic wrap or wax paper and pound using the smooth side of a meat mallet to about 1/4 inch thickness.
Step 2: Drizzle 1 tablespoon of olive oil in a hot large skillet over medium heat.
Step 3: Dredge each chicken in the cream, allowing the excess cream to drip off before coating it in the Italian bread crumbs.
Step 4: Into the hot oil, place the chicken, and cook (in batches) for about 5 minutes per side or until the internal temperature of the chicken reaches 175 degrees F and the juices run clear. Set the cooked chicken aside. Repeat with the rest of the chicken.
Step 5: Tent the chicken and keep them warm in a 200 degrees F oven.
Step 6: If desired, wipe the skillet. Add the butter and melt over medium heat. Once the butter has melted, add the garlic and cook for about 3 to 5 minutes until aromatic. Stir in the flour and continue to cook for a minute more. Gradually add the chicken stock, stirring until the lumps are gone. Then, stir in the cream. To taste, season with salt and pepper. Continue to cook for additional 5 minutes.
Step 7: To the skillet, add the Parmesan, followed by the cream cheese. Whisk until blended. Over the chicken, pour the sauce.
Step 8: Serve the chicken with creamy garlic sauce right away. Enjoy!
